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Cheesecake Brownies

2 c. sugar
1 1/4 c. all purpose flour
2/3 c. cocoa powder
1 1/2 t. salt
1/2 t. baking powder
5 eggs
1 c. butter (2 sticks) melted
1/2 c. semi-sweet chocolate chips
3/4 c. sugar
3 TBLS. cornstarch
4 8-oz. boxes of cream cheese
1 TBLS. lemon juice
2 t. vanilla extract
2 eggs
2 TBLS. heavy cream
2 TBLS. sour cream

Preheat oven to 350 degrees and foil and spray a 9x13 pan with baking spray
Stir together sugar, flour cocoa, salt and baking powder in a large mixing bowl
Beat the flour mixture and eggs on low speed until smooth. Slowly add the melted butter and beat just until combined. Fold in the chocolate chips.
Pour the batter into the prepared pan and bake for about 30 minutes, or until the center no longer jiggles, and a toothpick comes out clean. Set aside to cool while you make the cheesecake batter.
Lower the oven temp to 325 degrees.
Cream the sugar, cornstarch, and cream cheese in a large mixing bowl.
Add the lemon juice and vanilla, and mix thoroughly. Beat in the eggs one at a time. Fold in the heavy cream and sour cream.
Spread the batter on top of the baked brownies and bake for approximately an hour or until the edges are slightly browned and the center no longer jiggles.
Cool completely and refrigerate at least an hour before serving.

Source recipes -Here-

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